In a medium, dry skillet, over medium heat, toast the pumpkin seeds, stirring and tossing, until they begin to pop around in the pan, about 2 minutes.
Cool the seeds in a bowl, then chop coarsely and set aside.
Cook the lima beans according to the directions on the package.
Drain.
Heat the olive oil in the same skillet used for toasting the pumpkin seeds.
Add the lima beans, and cook, stirring, 1 minute.
Stir in the chopped pumpkin seeds, lime juice, and salt.
Heat through and serve hot